Healthy Shrimp Tacos

Bring the Baja to your kitchen with this Healthy Shrimp Tacos recipe. They’re ultra fresh, flavorful, quick, and easy – a favorite weeknight meal!

Lately I’ve been kind of addicted to looking at dogs on adoption websites. We got Chewie, our crazy Yorkie, over 2 years ago now and I want to get him a friend so. bad. It’s been tough to find the perfect dog to adopt. Chewie is very energetic so a second dog would need to be a little more mellow to balance things out. And I can’t do a puppy again. Chewie peed and pooed on everything when he was a puppy and it drove me NUTS. Plus, Jared is allergic to dogs so it would have to be another hypoallergenic dog. So basically there are almost no young adult mellow hypoallergenic small to medium dogs that need to be adopted nearby. I’ll just keep looking. Have you adopted a pet before? Any tips??

I always wish Chewie could enjoy the food that I make. He seriously has the weakest stomach out of any dog I’ve ever met. He’s allergic to peanut butter. When I make a recipe that I LOVE I wish he was able to enjoy it like we can. I guess I’ll have to settle for sharing recipes here on the blog for all of you guys to enjoy 😉

How to make

Healthy Shrimp Tacos

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Bring the Baja to your kitchen with this Healthy Shrimp Tacos recipe. They're ultra fresh, flavorful, quick, and easy - a favorite weeknight meal!

Ingredients

For the shrimp:

• 1 lime, zested and juiced
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon honey
• 1 pound medium shrimp, peeled and deveined

For the chipotle cream:

• 1/3 cup Greek-style nonfat yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons finely chopped chipotle in adobo sauce

For the tacos:

• Tortillas
• 1/2 Hass avocado, peeled and sliced
• 1 1/2 cups shredded lettuce or cabbage
• 2 tablespoons finely chopped fresh cilantro
• Lime wedges, for serving

Directions

For the shrimp:

1. In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

For the chipotle cream:

1. Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.
2. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.
3. Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

Course : Main Course

Cuisine : Mexican

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)